Tapenade
- 1 1/2 cups pitted olives, such as Nicose, kalamata, Picholine, Castelvetrano, or a combination (6 to 7 ounces)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh parsley leaves
- 1 tablespoon drained capers
- 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
- 2 cloves garlic, peeled
Instructions
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Pulse 1 1/2 cups pitted olives, 1/4 cup extra-virgin olive oil, 1/4 cup fresh parsley leaves, 1 tablespoon drained capers, 1 tablespoon lemon juice, and 2 peeled garlic cloves in a food processor until finely chopped but not pureéd, scraping down the sides of the bowl as needed, 10 to 12 (1-second) pulses. Refrigerate in an airtight container for up to 5 days.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 1 week.
